- 1 medium bell pepper diced
- 1 medium onion diced
- 1 stick oleo
- 2 cups raw rice
- 2 cans creamy chicken mushroom soup
- 1 can Rotel tomatoes
- 2 pounds shrimp peeled
- 1/2 can water
- Salt to taste
- Freshly-ground black pepper to taste
- Parsley to taste
Saute onion, bell pepper, and shrimp in oleo. Season with salt and pepper (or for more New Orleans taste, season instead with Toni Cacharies seasoning, Zatarains creole seasoning, or McCormick's creole seasoning).
Put in 9- by 13-inch pan, cover with foil, and bake at 350 degrees for 30 minutes. Then stir and cook for another 30 minutes or until rice is cooked.
This recipe yields ?? servings.